A thawed turkey will cook more evenly, decreasing the chances of undercooked parts. Also, when it comes to frying, a turkey with frozen portions will actually create a massive grease fire.

2. Cut that turkey with a sharp, sharp knife!

A sharp knife is a safe knife; it’s less likely to jump out of what you’re cutting or glance off it and cut you. Also, if a sharp knife does cut you, it’s a lot easier of a wound to treat than one made by a dull knife.

2. Make sure that turkey is cooked!

Turkey should be considered done when a meat thermometer inserted into the deepest part of the breast reads a temperature of 165ºF.